Apricot Bars With Shortbread Crust

A moist apricot-walnut layer on top of a light buttery shortbread crust. The crust for these bars must be made on a processor. These are wonderful to serve to guests! The apricot filling can be prepared hours in advance. Yield is only estimated depending on the size of bars. Cooking time is for the filling and crust.

• Ready In: 1 hr 20 mins
• Yields: 36 bars

Ingredients

• CRUST

• 1  cup flour
• 1⁄3 cup sugar
• 1  pinch salt
• 1⁄2 cup  cold butter, cut into pieces (no subs)

• APRICOT LAYER

• 4  ounces  dried apricots, coarsley chopped
• 1⁄3 cup flour
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 2  large eggs
• 1  cup light brown sugar, packed
• 3⁄4 teaspoon vanilla
• 1⁄3 cup  chopped walnuts
•  powdered sugar

Directions

1. Set oven to 350 degrees.
2. Grease an 8x8-inch baking dish.
3. For the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor.
4. Add in cold butter using on/off turns, and process until coarse meal forms.
5. Press crumbs firmly into bottom of the pan.
6. Bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature.
7. To make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes) drain, and set aside.
8. In a small bowl sift together flour, baking powder and salt.
9. Using an electric mixer beat eggs in a large bowl for about 2 minutes.
10. Add in brown sugar and vanilla and beat until thick.
11. Stir in flour mixture.
12. Mix/mix in the apricots and nuts.
13. Spread over the shortbread crust.
14. Bake for about 35 minutes, or until puffed and dark golden brown.
15. Cool in dish.
16. Cut into small squares or triangles, and dust lightly with powdered sugar.